Practical Controls

This module is specific to Vegetable Washing and Sanitization and should be read carefully before continuing.

• Apply receiving vegetables through clear instructions and routine checking.
• Use washing steps as a daily control point and verify it during supervision.
• Maintain sanitizer use with the correct tools, labels, cleaning practices, and records.
• Ensure draining and storage is understood by all staff who work in the process.
• Review ready-to-eat salad safety regularly so the control stays effective.
• Keep work areas organized so safe practices are easier to follow.
• Use visual reminders, checklists, and staff briefings to strengthen compliance.
• Separate high-risk activities from low-risk activities whenever possible.
• Do not allow convenience or speed to override safe working methods.
• If staff are unsure, they should stop, ask, and confirm the correct method before continuing.